📝 About This Recipe
Transform the humble summer melon into a sophisticated masterpiece with this recipe that balances smoky char, floral sweetness, and a hint of heat. Grilling cantaloupe caramelizes its natural sugars, creating a tender-crisp texture that defies expectations of traditional fruit salads. Paired with a cloud of salted ricotta and a zesty lime-honey glaze, this dish is a stunning bridge between a savory appetizer and a refreshing dessert.
🥗 Ingredients
The Melon
- 1 large Cantaloupe (ripe but firm, seeded and cut into 1-inch thick wedges)
- 2 tablespoons Grapeseed Oil (or any high-smoke point neutral oil)
- 1/2 teaspoon Sea Salt (flaky variety preferred)
The Honey-Chili Glaze
- 1/4 cup Wildflower Honey (local honey provides the best depth)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Red Chili Flakes (adjust to your heat preference)
- 1/4 teaspoon Smoked Paprika (adds a subtle woodsy aroma)
Whipped Ricotta Base
- 1 cup Whole Milk Ricotta (well-drained)
- 2 tablespoons Heavy Cream (cold)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Kosher Salt
Garnish & Finish
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Roasted Pistachios (roughly chopped for crunch)
- 1 tablespoon Balsamic Glaze (optional, for drizzling)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C). Ensure the grates are clean and lightly oiled.
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2
Prepare the cantaloupe by slicing off the top and bottom ends. Stand it upright and carefully slice away the outer rind. Cut the melon in half, scoop out the seeds, and slice into uniform 1-inch thick wedges.
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3
In a small bowl, whisk together the wildflower honey, lime juice, red chili flakes, and smoked paprika until the glaze is smooth and well-incorporated.
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4
In a separate medium bowl, combine the ricotta, heavy cream, lemon zest, and kosher salt. Use a whisk or hand mixer to beat the mixture for 2-3 minutes until it becomes light, airy, and spreadable.
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5
Lightly brush each cantaloupe wedge on both sides with the grapeseed oil and sprinkle with a pinch of sea salt. This prevents sticking and enhances the sweetness.
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6
Place the melon wedges onto the hot grill grates. Grill undisturbed for 3-4 minutes on the first side until deep, caramelized grill marks appear.
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7
Carefully flip the wedges using tongs. Using a pastry brush, generously coat the grilled side of the melon with the honey-chili glaze while the second side cooks.
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8
Grill the second side for another 3 minutes. Flip once more just for 30 seconds to glaze the other side, being careful not to let the honey burn.
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9
Remove the melon from the grill and place on a wire rack for 2 minutes. This prevents the bottom from getting soggy while you plate.
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10
To serve, spread a generous dollop of the whipped salted ricotta onto a large serving platter or individual plates.
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11
Arrange the warm, charred cantaloupe wedges over the ricotta bed.
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12
Drizzle any remaining honey-chili glaze over the top and garnish with the chopped pistachios and fresh mint.
💡 Chef's Tips
Choose a cantaloupe that is fragrant but still firm to the touch; an overripe melon will turn to mush on the grill. If using wooden skewers for smaller chunks, soak them in water for 30 minutes prior to prevent burning. Don't move the fruit too early; the 'release' happens naturally once the sugars have caramelized against the grate. For a vegan version, swap the ricotta for a whipped coconut cream and use agave nectar instead of honey. If your grill is too hot, the honey in the glaze will burn quickly; always apply the glaze in the final minutes of cooking.
🍽️ Serving Suggestions
Pair with a chilled glass of Prosecco or a crisp Sauvignon Blanc to cut through the richness of the ricotta. Serve alongside grilled prosciutto-wrapped asparagus for a salty-sweet appetizer course. Add a scoop of vanilla bean gelato for a decadent warm-and-cold dessert experience. Top with a few shavings of Manchego cheese for an extra savory Mediterranean twist. Complement with a side of toasted sourdough points to scoop up the excess ricotta and juices.